I got a sample of the 2017 version.

Gongfu’d at home, 1g:15ml, 200F:

There was a bit of toastiness with the first steep and then the rest were big flowers with just enough tangy salt blown on them to keep things interesting, with sometimes a surge of salt/acid immediately afterwards, always finally fading into a long lingering sweetness.

By the 6th steep or so, my mouth had gone pleasantly fuzzy.

I didn’t get much energy or flavor transformations, but it was enjoyable to drink, just sort of endless flowers growing near distant ocean breezes.

Grandpa-style at work:

Started out as slightly spicy wood with some flowers, then settled down eventually into sweet straw for the rest of the afternoon.

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